Leave corn, lima beans and chickpeas soaking overnight. The following day pour the vegetable oil in a deep pan and sautee the bacon, pork and ossobuco. Add the chorizo, the garlic, and the chopped vegetables. When they are golden add capsicum, paprika and legumes. Cover with water and simmer for approximately 2 hours, add salt to taste.

Hernán’s tips: If you add the chorizo whole then it will better preserve its juices. Also, add some cumin to aid digestion and to optimize the metabolism of nutrients.